Antimicrobial Food Packaging: Materials and Technologies

Dear Colleagues,

In the era of novel types of materials being used in the food sector, special attention should be paid to antimicrobial materials. These can be used as food contact materials, for example, in packaging, films, coatings or incorporation into materials, as well as additives to food items in order to play an active role against a specific type or variety of microbials, killing them or to enabling them to multiply.

In this context, this Special Issue is dedicated to novel types of food packaging materials with active additions that allow for antimicrobial behavior and which enable better food safety and higher quality food items for an extended time period. More particularly, this Special Issue calls for articles (review, communications, research) that will cover topics in the rational design of antimicrobial materials and technologies intended for food packaging and preservation, such as metal nanoparticles, plant extracts, essential oils, polymers from synthetic and natural origin, coatings, surfaces, or devices, all in the context of novel antimicrobial strategies that tackle the challenge of food waste/loss and which are in line with global trends. Moreover, broad-spectrum antimicrobials, synergetic mixtures, controlled release mechanisms based on nanostructured entities, nanoencapsulation, and other novel emerging methods, are research topics welcome to this Special Issue.

The Editors hope that this call will enhance the innovation processes for antimicrobial materials and technologies, opening new horizons for further scientific paths and commercialization, with a focus on improving food safety and quality, and human and planetary health.  

Prof. Dr. Anka Trajkovska Petkoska
Prof. Dr. Aleksandra Bužarovska
Guest Editors

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